Festive Pasta Salad
Why I Love This Recipe
Developed and Tested by the Ronzoni Kitchens
Ingredients You'll Need
3 cups (8 oz.) RONZONI Mostaccioli, uncooked
3/4 cup Italian salad dressing
2/3 cup mayonnaise
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 cup chopped fresh cauliflower
1 cup (4 oz.) cubed Cheddar cheese
1/4 cup chopped celery
1/4 cup finely chopped green pepper
1/4 cup slivered radishes
1 tablespoon chopped fresh parsley
Directions
Instructions:
Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, stir together salad dressing, mayonnaise, pepper and salt.
Stir in cooled pasta and remaining ingredients; toss lightly until pasta and vegetables are evenly coated.
Cover; refrigerate.
4 to 6 servings.
Developed and Tested by the Ronzoni Kitchens
